Teriyaki Tofu Triangles Reviews

Transforming tofu into crisp, teriyaki-flavored triangles is a simple thing to do, yet the fun shape gives it immediate appeal. These go quickly, so for more servings, simply double the recipe for both the tofu and marinade, and cook in batches.

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3/4

I had no hoisin sauce but otherwise made the recipe as written and it was delicious.

jennyzee23
from Chicago, IL
/ 06.27.2014

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Easy, good for a week night. I let my tofu dry out longer than they suggest. Like the other cooks here I added garlic. I also added crushed, roasted peanuts plus some stir fried veg. Will make this again.

keolakai
from Denver, CO
/ 01.20.2014

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Good recipe but I plussed it up in many ways. Threw in much more garlic, Honey, soy & made triple the marinade.
Turned out great, very browned tofu and everyone loved it. So don't be afraid to spice it up~add in more marinade and when served, added fresh green onion and Hoisin on top.

kipunwar
from Los Angeles CA
/ 10.02.2013

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This was easy and delicious. The triangles took a good bit of time to brown, but probably I had not absorbed enough of the liquid out of them before marinating.My vegetarian teenager loved this recipe--I'm always on the prowl for ways to make tofu a little more exciting!

Bethlane
from Washington, DC area
/ 09.20.2013

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This was a great recipe and was well appreciated by our guests, a mixture of vegetarians and meat-eaters. As I had to triple the recipe, I decided to oven bake it rather than pan fry it and it worked great. Put it on 400F for about 45 mins, and it came out browned and the marinade thickened up well.
For a left-over use, I cut it up into small pieces and made a stir-fry with left over brown rice. Seasoned it up with garlic, soy sauce and rice wine vinegar, it was delicious. My 3yo and 5yo kids, who would normally not touch tofu, loved this stir fry. They even requested it for lunch boxes the next day. I would call that a win!

grahamparker
from NY, NY
/ 07.11.2012

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I found this recipe to be easy to follow and it came together quickly. The whole family enjoyed it. I am not that crazy about tofu and I thought it turned out really well.

For me, this was a good introductory recipe to get me started cooking tofu. I cut my tofu into triangles and marinated them in some Alhoha Shoyu Honey Teriyaki marinade for about 15 minutes, then threw them in the frying pan. The tofu absorbed the marinade nice enough, but I had the hardest time turning them! The triangle shape just made picking them up with tongs or stir-fry chopsticks difficult and a little frustrating. Next time I think I'll just chop them into cubes and stir-fry them afterwards, and maybe serve them over some rice or noodles.

Grantikus
from Monterey, CA
/ 09.30.2010

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The "one fork" rating may seem
harsh, but Epicurious says one fork
means "okay," and this was just
okay. I thought it would be tastier
given all the wonderful ingredients
in the marinade, but it was somehow
bland. For my preferences, I would
add crushed red pepper and possibly
garlic. And I would only use half a
tub of tofu for 4 people (you can
only take so much tofu...) and
augment the recipe with veggies.

A Cook
from Oakland, CA
/ 09.05.2010

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Really simple, really good--good enough that I've made this recipe many times now. Letting the tofu pieces fry at medium high heat for a while after the liquid is gone (turning them occasionally) gets them wonderfully caramelized--sweet, smokey and crispy--a far different creature than plain old marinated tofu. Similar to others here, I've enjoyed them served in a big bowl with Asian slaw, brown rice, and steamed green veggies, topped with toasted nuts. A simple, yummy meal.